Spicy Chilly Cheese and Corn Baby Pizza

Spicy Chilly Cheese and Corn Baby Pizza

Category : Appetiser
Serves :      5
 
Ingredients
 
  1. 5 baby Pizza coins (Base)
  2. 3 tbsp. Schezwan sauce
  3. 2 Cheese cubes, grated
  4. 2 tbsp. boiled sweet Corn 
  5. ½ cup shredded Yellow bell pepper
  6. ½ cup shredded Red bell pepper

Directions

  • Toast the pizza  base in a preheated oven for 10 minutes, until the pizza base gets crisp.
  • Spread the schezwan sauce on the toasted pizza base, and sprinkle the corn on it. Layer it with Bell Peppers and garnish with grated cheese.
  • Before serving, toast them again for 5-8 minutes in a preheated oven.
  • Serve Hot.

Baked corn cheese rolls

Baked corn cheese rolls 

Category : Appetiser
Serves :      4
 
Ingredients
  1.  250 gms. shelled Corn
  2. ½ cup finely chopped Mushrooms
  3. 2 tbsp. finely chopped green Onions (only the greens)
  4. 2 tbsp. grated Cheese
  5. 2 pods of Garlic, finely chopped
  6. 1 green Chili, finely chopped
  7. 2 tsp. of crushed black pepper
  8. 2 tbsp. Olive oil
  9. 2tsp. mixed Italian Herbs
  10.  6 slices of large sandwich Bread
  11.  3 tbsp. assorted bell Pepper, finely chopped
  12.  Salt to taste

Directions

  • Slightly grind the corn in a food processor; making sure that is not turned into a fine paste.
  • In a cooking pot, pour the olive oil.
  • Add garlic and cook for a few seconds.
  • Add the corn, green chili, and cook for 5-6 minutes, gradually add in the mushrooms and cook for a few minutes.
  • Finally, add in the salt, pepper, green onions, Italian herbs and cheese and mix it well.
  • Keep aside for cooling.
  • Shred the sides of the bread.
  • With a rolling pin, flatten the bread into a soft thin layer.
  • Place a spoonful of the corn mixture on one end of the bread slice (lengthwise) and slowly roll in the bread
  • Use a little water to close the ends of the bread slice.
  • Preheat the oven to 250 degrees C.
  • Brush the bread rolls with olive oil, and place them in the oven.
  • Bake for 5-7 minutes, or until the desired toasting.
  • Serve. 

Mezze Platter

Mezze Platter

Category : Appetiser
Serves :      6
 
Ingredients

(Clockwise on the Recipe Photo)

  1. French baguettes, sliced and toasted
  2. Camembert cheese or Brie
  3. Guacamole
  4. Grapes
  5. Mango salsa
  6. Sour cream
  7. Basil pesto
  8. Cucumber yoghurt dip
  9. Raisins
  10.  Multigrain bread, sliced and toasted
  11.  Hummus
  12.  Lavash
  13.  Goat cheese
  14.  Eggplant and parsley caviar
  15.  Chilli garlic bread sticks
  16.  Pitted Olives

Olive Tapenade and Mozarella Tartine

Olive Tapenade and Mozarella Tartine

Category: Appetisers
Serves:      3
  
Ingredients
  1. 6 thin slices of French bread, toasted (crisp)
  2. 3 tbsp. Olive tapenade.(Recipe Link)
  3. ½ cup diced Mozzarella cheese (small cubes)
  4. 2 tbsp. Pesto sauce (Recipe Link)
  5. Few cherry tomatoes (cut into halves)

Directions

  • Marinate the mozzarella in the pesto sauce and refrigerate for 2 hours.
  • At the time of serving, evenly spread ½ tbsp. olive tapenade on the toast.
  • Top it with one tbsp. of the marinated mozzarella, garnish with cherry tomatoes and serve.

Cucumber Yoghurt and Avocado Crostini

Cucumber Yoghurt and Avocado Crostini

Category : Appetiser
Serves :      4
 
Ingredients
  1. 1 french Baguette
  2. ½ Cucumber, deseeded and chopped
  3. 2 cups plain Yoghurt
  4. 1 tsp. Honey
  5. 2 tbsp. extra Virgin Olive oil
  6. 1 small green Chilli
  7. 1 tbsp. freshly ground black Pepper
  8. 1 ripe Avocado
  9. 1 cup baby Spinach
  10. 2 tbsp. Chilli flakes
  11. Salt to taste

Directions

  • Hang the curd in a thin muslin cloth until all the water is drained out
    (This should take around an hour of hanging)
  • Blend the cucumber, olive oil, honey, green chilli, black pepper and salt into a smooth paste
  • Fold the paste in the hung yoghurt and keep aside.
  • Chop the fresh baguettes into 1 inch thick round slices (around 8 pieces).
  • Lightly toast them on both sides  until crisp.
  • Cut the avocado to compliment the size of the bread toasts.
  • On the toasted bread, place the baby spinach leaves, spread 1 tbsp. of the cucumber yoghurt, place the avocado and garnish with chilli flakes.
  • Serve immediately.

Roasted Bell Pepper and Mozzarella Crostini

Roasted Bell Pepper and Mozzarella Crostini

Category : Appetiser
Serves:       3
 

Ingredients

  1.  French baguette, cut into 6 slices, lightly toasted
  2.  12 pieces of fresh Mozzarella cheese
  3.  ½ cup Pesto sauce (http://buddhainmybackyard.com/basil-pesto/ )
  4.  1 yellow Bell pepper
  5.  1 red Bell pepper
  6.  2 tbsp. Olive oil
  7.  2 tsp. mixed Italian herbs seasoning
  8.  Salt to taste

Directions

  • Chop the bell peppers in thick slices, roast them on a non stick flat pan with olive oil.
    (Do not overcook the peppers).
  • Sprinkle Italian seasoning and salt. Keep aside.
  • At the time of serving, dress the toasted bread with fresh mozzarella cheese, roastedbell pepper, and garnish with pesto sauce.
  • Serve immediately.